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Earlier this month, all kinds of heavyweights from the food world convened in New York City for TEDxManhattan, a conference with a food theme. Titled the “Changing the Way We Eat,” it tackled the politics and important surrounding the food movement.

Are insects the future of food? Megan Miller, the founder of San Francisco-based Bitty, sings the praises — and likely future necessities — of eating insects, “the most efficient form of protein on earth.” Her company is a food startup that uses high-protein cricket flour to make baked goods and energy bars and gluten-free baked goods.

Vote Food: Here is celebrity chef Tom Colicchio (Craft, Top Chef, et al.) talking about what constitutes a “food movement,” his path to participating in said movement, and most notably, how the public’s votes and working together are essential parts of formulating actual policy changes: “We didn’t need to make that Faustian bargain between good food policy and hunger”:

In praise of big organic: Another California representative — Myra Goodman of Earthbound Farm, the largest grower of organic produce in North America — talks about the benefits of “big” organic. She dispels some misconceptions about the organic industry, and much more:

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What the food movement can learn from history: Alison Cayne is the owner of Haven’s Kitchen, a recreational cooking school, specialty food shop and event space in Manhattan. In her talk, she explains how the food system, even though it’s broken, can learn from history: